Bare Knuckle Pickups Forum
At The Back => Time Out => Topic started by: Attica! on February 24, 2012, 03:45:57 PM
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Just thought I'd start this topic as I'm curious if there's any other spicy food enthusiasts? I've been totally addicted the last year and I just find mild food bland now haha.
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I love Thai and Indian food - certainly enough hot spices in these curries.
But there is a big difference between mild and bland. I do quite a lot of cooking, and fresh herbs make a lot of difference in the overall taste of the food.
Cheers Stephan
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When I say bland, I mean boring haha. I love cooking, but I have a habit of making it spicy because I always feel the dish is missing something, and it tastes boring lol. My gf loves spicy food, but it drives my parents crazy haha. My gf actually ate a full Scotch Bonnet, the mad person lol.
I actually had a Fire Eater curry a couple months back. Paal strength, bloody hot!
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I like Indian and Indonesian food to a certain degree. I was not born as a flamethrower.
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I don't like things TOO spicy where the heat takes over all the other taste sensations.
I generally like two fresh chillis and 1/2 tsp of chilli powder when I make a batch of chilli for four people. Madras curries tend to be a bit on the too hot side for me, prefer Jal Frezi, Bhuna, Rogan Josh etc... more aromatic spices than all out heat.
Here's a pic of a chilli from last years greenhouse crop - was pitiful last year with the cr@ppy summer we had.
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Love it but I think I have IBS or something as it doesn't agree with my insides at all 0_0
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I've always wanted to growvmy own chillis. And about a year ago, Madras was about my maximum tolerance, but after eating spicy food all the time, you'd be surprised how your tolerance goes up. Back in the Madras days, if I tried a Vindaloo, there'd be no flavour, but funnily enough there is now.
Hottest thing I've had though is a Chilli Con Carne made with Naga Viper Chillis at this fair. That made the insides of my ears itch for ages and I went light headed, I only had a spoonful. It was apparantly the hottest chilli in the world at the time (although in a chilli it's diluted with all the ingredients), but I think there's a new one now. There were actually these really big (not muscley) guys that were eating these chillis whole. That must be bad for heartburn lol
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I used to be a fire eating fiend as a teen, in my 20s and early 30s but when I hit 38 (I am 39 now) the whole carnival just came to a close - I just cannot stomach (literally) anything above hot any more - which is a shame because my staple diet for most of my life has involved putting chillies in everything. I guess I'm not a voodoo chillie any more and more a magic boy..... (well ageing man, unfortunately) :P
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This past summer we grew a couple Bhut Jolokia or Ghost chili plants along with the what we usually grow (habanaro, jalapeno and thai). This thing is WAAAAYYY too hot and i love to sweat when i eat spicy. It feels like being force fed a porcupine! Normally I eat habaneros whole or cut up and put on a sandwich, but when I put this on a burger i was forced to stop. It actually made my tongue peel and scalded the skin around my mouth.
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I've never been into spicy for the sake of spicy, but I do love Indian, Chinese, Thai, Mexican (etc) food.
Unfortunately like Elliot I've developed an intolerance problem - not to the hotness, but I'm now diabetic and those foods tend to be accompanied by a lot of carbohydrates in the form of rice, noodles, tortillas etc.
I'm trying to work round it - usually by having cauliflower and/or spinach to replace the rice etc - but it's not really the same. :(
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Well, I have a shirt of Blairs Death Rain sauces. Need I say more?
Yeah, currently I have 7 different hotsauces in my fridge (not that they need to be kept cool) plus 3 powders (Chipotle, Habanero and Naga Jolokia).
Gives me a great range in taste (anything from pure chili taste to refined sauce) and hotness (little over tabasco to HOLY MOTHER OF).
I do not burn up all my food, but where it fits I like to get at least a little in and from time to time go into endorphine high mode.
Mhhh this topic makes me hungry for some Blairs Death Rain Habanero Chips (not as in british, but in american chips of course). If you like hot stuff (and can handle a fair bit) and have not tried these, it is absolutly imperative that you do.
Pretty darn fiery but probably some of the best tasting chips in the world.
They also do very taste chips in other varietys that do not just about kill regular folks ;)
Gotta get me some again.
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I like hot and spicy food, but there's a limit. In the six months I backpacked around in East Asia the only thing a had that was way too hot was a thali in Hyderabad, India.
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I'm addicted to chili and have it with most meals (except breakfast, not that bad yet). I like all types of spicy cuisine and always have about 5 bottles of chili sauce on the go at any one time. I've tried some great spicy stuff on my travels as well in Peru, Bolivia, and SE Asia and not much is too hot.
That said, hotter is not always better, I like non spicy curries like Saag Aloo etc just as much as Madrass and don't always go for the hotest( except for the vindaloo I had last week). And sauce wise although I find the usual tabasco and encona pretty boring I've tried some of the speciality sauces like 'Dave's Insanity Sauce' and 'Dragons Blood' and they are a bit too heat with not much flavour.
This one is excellent though, my absolute favorite:-
http://www.mrvikkis.co.uk/index.php?app=ecom&ns=prodshow&ref=hellisly-hot-habanero
Plenty hot enough but not too hot and plenty of flavour. If you have enough your skin smells of it the next day so you can enjoy it twice!
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I've never been into spicy for the sake of spicy
I'm the same. I do use extremely hot sauces on stuff (the hottest Blairs, Dave's Gourmet etc) but it's got to still have an actual taste. I've never been into vindaloos or Fahls as most restaurants make them as they're simply hot for the sake of it and there's no effort to actually be flavoursome.
I don't make everything roasting, but I do make hot stuff a fair amount.
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I have no sense of smell, and therefore very little sense of taste. So if I'm out for a Curry etc then I tend to have a Vindaloo or a Phal and usually get nothing more than a small sense of heat from them.
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If I have chillies in the fridge, I'll put them in anything, put it that way. Down to bacon sandwiches and with chips, just raw on the side of the plate to be cut up and eaten with it.
This includes Jolokias, when I can get them.
I have found my limit though; the point past which its enjoyable. A few cubic mm of this, neat. All the warnings about it not being eaten neat may as well have said "Mark, you know youre gonna eat this neat, just do it". Not pleasant. http://www.hot-headz.com/chilli-sauce/best-of-british/toxic-waste-6.4-million-su-extract/
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Yeah I've never been daft enough to have a bash at extract without it actually being in food. A mate had a spoonfull of the high Blairs one, 16,000,000 scovilles or something preposterous. He had to go to hospital. It didn't end well.
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If I have chillies in the fridge, I'll put them in anything, put it that way. Down to bacon sandwiches and with chips, just raw on the side of the plate to be cut up and eaten with it.
This includes Jolokias, when I can get them.
I have found my limit though; the point past which its enjoyable. A few cubic mm of this, neat. All the warnings about it not being eaten neat may as well have said "Mark, you know youre gonna eat this neat, just do it". Not pleasant. http://www.hot-headz.com/chilli-sauce/best-of-british/toxic-waste-6.4-million-su-extract/
Cheers for that website. I'm definitely going to buy that sauce, as well as loads of others :)
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If I have chillies in the fridge, I'll put them in anything, put it that way. Down to bacon sandwiches and with chips, just raw on the side of the plate to be cut up and eaten with it.
This includes Jolokias, when I can get them.
I have found my limit though; the point past which its enjoyable. A few cubic mm of this, neat. All the warnings about it not being eaten neat may as well have said "Mark, you know youre gonna eat this neat, just do it". Not pleasant. http://www.hot-headz.com/chilli-sauce/best-of-british/toxic-waste-6.4-million-su-extract/
Cheers for that website. I'm definitely going to buy that sauce, as well as loads of others :)
Careful with it.
Put it this way: I'll eat scotch bonnets quite readily, and think nothing of it. They have a decent kick. I can and whenever I have them do eat raw naga/bhut jolokias for fun. Its very hot, but its still fun. A little bit of that stuff broke me. 6.5 million SU is hotter than pepper spray. (I didnt have to go to hospital or owt daft like that, I just sat there wishing I never did it drinking all the milk in the house)
This is not a challenge; its a warning! nfe is right; extracts are not to be $%&#ed with.
If you do though, film it :D
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We are constantly trying to outdo each other at work with the hottest stuff we can lay hands on. Made a 7 foot man cry like a baby with the pepper we grow in the farm. Love Thai, Indian and mexican food too..!!
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I like the disclaimer on that site.. Hahaha..Must have toxic waste!!!
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If I have chillies in the fridge, I'll put them in anything, put it that way. Down to bacon sandwiches and with chips, just raw on the side of the plate to be cut up and eaten with it.
This includes Jolokias, when I can get them.
I have found my limit though; the point past which its enjoyable. A few cubic mm of this, neat. All the warnings about it not being eaten neat may as well have said "Mark, you know youre gonna eat this neat, just do it". Not pleasant. http://www.hot-headz.com/chilli-sauce/best-of-british/toxic-waste-6.4-million-su-extract/
Cheers for that website. I'm definitely going to buy that sauce, as well as loads of others :)
Careful with it.
Put it this way: I'll eat scotch bonnets quite readily, and think nothing of it. They have a decent kick. I can and whenever I have them do eat raw naga/bhut jolokias for fun. Its very hot, but its still fun. A little bit of that stuff broke me. 6.5 million SU is hotter than pepper spray. (I didnt have to go to hospital or owt daft like that, I just sat there wishing I never did it drinking all the milk in the house)
This is not a challenge; its a warning! nfe is right; extracts are not to be $%&#ed with.
If you do though, film it :D
Don't worry I'll try with small increasements haha. I will film it. My GF should be funny haha.
Also regarding spicy food, milk is a good way of cooling, but the best of the best is pure sugar.
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Ok, this isn't regarding as mega spicy, but does anybody like Reggae Reggae Sauce? I think that sauce is just fantastic. Great flavour with a perfect kick!
PUT SOME MUSIC INTO YOUR FOOD! I'm actually having that as my signature :)
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My tastes are for strong flavours though I am fond of spicy food.Mrs 38th however doesn't like food to be too spicy and therefore I have to go along with her.
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I've just had a good blob of this on my dinner:-
http://www.chilefarm.co.uk/who_dares_burns_2nd_assault.html
Only 200'000+ scoville but it was on my limit of comfort.
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Another thing regarding spicy sauces is, I hate the Nandos. I've had many spicy sauces, and a lot of them have a great flavour. A bit of garlic here and there, a few other flavours mixed. With nandos, it tastes bland and tbh, all I can taste is peppers. I don't get the hype.
Oh and I have a sort of obsession with Bombay Bad Boy Pot Noodles, with extra Hot Sauce. Yum!!! :chain:
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I love Indian food, and whenever I can find it, I get the curry Japanese restaurants offer - sometimes you can even find the instant Japanese curry mixes at the market.
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Ok, this isn't regarding as mega spicy, but does anybody like Reggae Reggae Sauce? I think that sauce is just fantastic. Great flavour with a perfect kick!
PUT SOME MUSIC INTO YOUR FOOD! I'm actually having that as my signature :)
I like Reggae Reggae Sauce too.
I like it with Southern Fried Chicken and burgers etc.
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My gf actually ate a full Scotch Bonnet, the mad person lol.
That is freakin' hot. Years ago I bought a chilli mix which had a Scotch Bonnet in it. I sliced a small piece off it and tasted it - and then decided not to use it for the meal because I found it simply too hot.
For those who do not know: Scotch Bonnets rank a 9 on a 10 scale in hotness - only Habaneros come on top of them (10/10). Thai chillis come in at about 3 or 4.
Cheers Stephan
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My gf actually ate a full Scotch Bonnet, the mad person lol.
That is freakin' hot. Years ago I bought a chilli mix which had a Scotch Bonnet in it. I sliced a small piece off it and tasted it - and then decided not to use it for the meal because I found it simply too hot.
For those who do not know: Scotch Bonnets rank a 9 on a 10 scale in hotness - only Habaneros come on top of them (10/10). Thai chillis come in at about 3 or 4.
Cheers Stephan
On that scale you are actually forgetting Naga Jolokias, the ghost chilies, which are about double the strength of the hottest habanero kinds.
Must be an old system from before Jolokias where discovered.
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My gf actually ate a full Scotch Bonnet, the mad person lol.
That is freakin' hot. Years ago I bought a chilli mix which had a Scotch Bonnet in it. I sliced a small piece off it and tasted it - and then decided not to use it for the meal because I found it simply too hot.
For those who do not know: Scotch Bonnets rank a 9 on a 10 scale in hotness - only Habaneros come on top of them (10/10). Thai chillis come in at about 3 or 4.
Cheers Stephan
Actually that's a mis conception. A lot has happened in the world of chillis in the last 2 years. Scotch Bonnet come out at a Scorville rating of between 100,000–350,000. Until last year it was the Naga Viper (grown in Cumbria UK) which was the hottest for a month until it was overtook by the Trinidad Scorpion Butch T which has a Scorville rating of 1,463,700. The current hottest is Trinidad Moruga Scorpion which became the record holder this month. with a Scorville rating of 2,009,231.
When you compare 100,000-350,000 of a Scotch Bonnet to the current record holder at just over 2million, that is a hell of a lot hotter. The habanero chilli is also rated between 100,000–350,000, but you tend to get more of them being at the higher end as to the Scotch Bonnet which can vary.
Growing chillis and making them hotter has seem to become a sport these days. I think I'm going to have a crack at it :)
EDIT: I just thought I'd mention that the chillis mentioned are the ones that have been recorded the hottest. That doesn't necesarilly mean that your always going to be guaranteed to be that hot. Although the Trinidad Moruga Scorpion has the hottest recorded. The second recordest hottest, Trinidad Scorpion Butch T, is still technically the hottest as when you buy them, nearly all of them end up spicier than the record holder, as the the Trinidad Moruga Scorpion can be as low as around the 500,000 mark, whereas the Butch T is pretty much always around the record mark. So judging of averages for the hottest constant, its the Butch T in first place with the Naga viper averaging the second.
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Very interresting, thanks for the info!
Wonder how the Butch T tastes...
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Very interresting, thanks for the info!
Wonder how the Butch T tastes...
Excuse the essay haha. And probably a rocket's exhaust lol
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I used to be into hot food when my mates ate it too. Eating stuff like what has been mentioned these days just doesn't happen as often, so my tolerance has dropped.
I'm pretty familiar with Who Dares Burns sauce and some of Blairs sauces. Blairs is actually ok. Who Dares Burns tastes pretty violent. I'd tend to steer clear of stuff that contains a lot of stabilizers and extracts in, even if those sauces tend to not be quite as hot. Had some Naga Jolokia sauce a while ago, that was a bit of a beast.
As for curries and stuff, depends on the curry house. there is a good place by my work that does a great vindaloo but it isn't really that hot. I prefer that.
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A lot has happened in the world of chillis in the last 2 years. Scotch Bonnet come out at a Scorville rating of between 100,000–350,000. Until last year it was the Naga Viper (grown in Cumbria UK) which was the hottest for a month until it was overtook by the Trinidad Scorpion Butch T which has a Scorville rating of 1,463,700. The current hottest is Trinidad Moruga Scorpion which became the record holder this month. with a Scorville rating of 2,009,231.
When you compare 100,000-350,000 of a Scotch Bonnet to the current record holder at just over 2million, that is a hell of a lot hotter. The habanero chilli is also rated between 100,000–350,000, but you tend to get more of them being at the higher end as to the Scotch Bonnet which can vary.
Growing chillis and making them hotter has seem to become a sport these days. I think I'm going to have a crack at it :)
EDIT: I just thought I'd mention that the chillis mentioned are the ones that have been recorded the hottest. That doesn't necesarilly mean that your always going to be guaranteed to be that hot. Although the Trinidad Moruga Scorpion has the hottest recorded. The second recordest hottest, Trinidad Scorpion Butch T, is still technically the hottest as when you buy them, nearly all of them end up spicier than the record holder, as the the Trinidad Moruga Scorpion can be as low as around the 500,000 mark, whereas the Butch T is pretty much always around the record mark. So judging of averages for the hottest constant, its the Butch T in first place with the Naga viper averaging the second.
Obviously a lot has happened, thanks very much, that was very interesting.
Only wonder what to do with hotness like that.
Cheers Stephan
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If Scotch Bonnets max out at 350,000, then I reckon my tolerance would be about 600,000, and that would be using 1 chilli in a meal for 6. Even that for me is just wayyy too hot. I just can't see how people can eat chillis over 1million (nevermind 2million) whole at chilli eating contests.
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I like hot food and tend to have it hotter than many people (my wife is Indian and she eats spicy food too), but I found when I was in India that the food was milder than I expected. That's where I finally realised that you need to taste the food too. I've got the hot sauces, but I tend to prefer habanero based things, rather than the super spicy sauces (unless I'm making chilli, when the beans tend to kill a lot of the spices).
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i like a good curry - india or thai.. and love mexican food.. i rarely go above "medium-hot" i like the aromatic flavours, get my mouth watering and all that :)
i don't understand why you would want to eat something so hot it makes your tongue peel though - sounds like stupidity.
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I just can't see how people can eat chillis over 1million (nevermind 2million) whole at chilli eating contests.
There are contests?
I can, and do eat naga/buht jolokias in the privacy of my own home, for my own amusement. But I could win things for that other than a burning mouth and rush of sweet, sweet endophins?
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I like hot food and tend to have it hotter than many people (my wife is Indian and she eats spicy food too), but I found when I was in India that the food was milder than I expected.
Depends where in india. Its a very big place. Lots of the places in it favour extremely hot food.
Dads from india. Bangalore. This is where I got my taste for stupid-hot things from; been eat curries for as long as I can remember and they're pretty much the only thing I can cook well.
Heat/spice doesnt cancel out flavour. You have to take it into account when preparing your other spices, what you use and their proportions. Curries that are very hot and taste of little else are just poorly prepared.
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Heat/spice doesnt cancel out flavour. You have to take it into account when preparing your other spices, what you use and their proportions. Curries that are very hot and taste of little else are just poorly prepared.
I agree it does not have to. The hottest foods I have tasted surprisingly retained the flavor. Still I would no longer go for over-the-top hotness.
Cheers Stephan
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Heat/spice doesnt cancel out flavour. You have to take it into account when preparing your other spices, what you use and their proportions. Curries that are very hot and taste of little else are just poorly prepared.
Indeed not. The issue I think most people encounter is that the majority of restaurants in the UK (Indians at least, usually Thais are better) which serve extremely hot dishes know that most of the people who'll eat them do so out of macho bravado, so it's all about heat and no one cares about flavour. I only eat really hot stuff in very good restaurants (who mostly don't serve extremely hot stuff) or at home as a result.
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If you can handle the heat you will taste the flavours, if it's too hot for you the flavours will be lost. All depends on your tolerance.
My main problem with most curries is they are generic slop with some meat or veg and masses of ghee. But there are some great places that serve more traditional curries with great flavours and as much heat as you can handle. But and decent curry should taste good with no heat.
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If you can handle the heat you will taste the flavours...
Well, not if there aren't any. Which was the point being made, I feel. The majority of curry places in the UK (since the vast majority are pretty cheap takeaways where most people will eat that kind of food from) when they do hot curries sell what would be, without heat, intensely bland food.
We're quite lucky with a few really good curryhouses in Glasgow. But have no car and the right good ones have very limited delivery times (if they deliver at all). Ho hum.
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The majority of curry places in the UK (since the vast majority are pretty cheap takeaways where most people will eat that kind of food from) when they do hot curries sell what would be, without heat, intensely bland food.
I've never been to a really "good" Indian restaurant - Chinese, Thai, Japanese, yes, but not Indian. I don't mean the ones I've been to were bad, but they're all very much of a muchness. The "British version" of Indian food.
I'm sure they exist - there must be some in London. It would be nice to try a more authentic/upmarket menu.
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Yh you find with real Indian food it's like 80% meat, coated with curry. In Britain, its like 20% meat (usually 6-8 pieces) drowned in sauce. And if you leave it a while, you get all the oil sitting on the top.
I have my own personal taxi driver from Bangladesh, really nice guy who does me deals, and he says there's a Curry Strip in Manchester that apparantly is home to some very very good Asian restaraunts.
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i went to Nandos last night and recalled this thread.
i went for the 'very hot' flavouring and decided it wasn't that bad.. so i added some extra 'extra very hot' sauce to it and it still wasn't that hot... this result was more what i call 'medium-hot' and my preference.
the hottest curry i had (which wasn't fun, and not what i like) had me visibly sweating.. so i guess Nando's heat is a bit optimistic/pessimistic depending on your point of view.
still don't plan on chowing down on a Scorpion Bonnet++ or whatever they are called ;)
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The majority of curry places in the UK (since the vast majority are pretty cheap takeaways where most people will eat that kind of food from) when they do hot curries sell what would be, without heat, intensely bland food.
I've never been to a really "good" Indian restaurant - Chinese, Thai, Japanese, yes, but not Indian. I don't mean the ones I've been to were bad, but they're all very much of a muchness. The "British version" of Indian food.
I'm sure they exist - there must be some in London. It would be nice to try a more authentic/upmarket menu.
i tend to agree. there is a sort of British reinterpretation.. but nevertheless, its far far better here than the curry you get in other countries in EU and the USA!
best curry i had was in india, 2nd best in the UK and it was pretty close. i put it down to the freshness of the ingredients at the time.
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i went to Nandos last night and recalled this thread.
i went for the 'very hot' flavouring and decided it wasn't that bad.. so i added some extra 'extra very hot' sauce to it and it still wasn't that hot... this result was more what i call 'medium-hot' and my preference.
the hottest curry i had (which wasn't fun, and not what i like) had me visibly sweating.. so i guess Nando's heat is a bit optimistic/pessimistic depending on your point of view.
still don't plan on chowing down on a Scorpion Bonnet++ or whatever they are called ;)
Yh me & my gf bought the extra extra hot sauce in a bottle, and it really wasn't mega hot. That was straight from the bottle. Cooking just makes it milder. Personally I'm not keen on Nandos Sauces, they taste too peppery. It's all about TGI Fridays for me :), nothing like their Jack Daniels Sauce. The Rockstar's Fast Food for the Gigging Player haha :P
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the Nando's chilli jam was delicious, and i think would be good for pepping up a sausage sandwich or something
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i love my spicy food
Infact i just made a chilli - non-traditional of course, but i have spent few years developing a recipe that seems to be loved by all who try it. a
Rather than go for mega spicy sweaty death ingredients i tend to layer up a lot of milder spices to get a fuller flavour with plenty of warmth
So in the one i just made we have a bit of chorizo, medium hot smoked paprika, medium Chilli Powder, Hot Dried Chillies, Hot Fresh chillies and about 5 minutes before its done it will get 1/8 - 1/4 bottle of Tabasco added to taste.
So 6 different chilli tastes. some for heat, some for body, some for sweetness, some to hit you on the first mouthful, some to linger with you.
Most important ingredient is a ruck load of ground cumin to add much needed earthiness.
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Rather than go for mega spicy sweaty death ingredients i tend to layer up a lot of milder spices to get a fuller flavour with plenty of warmth
Pro tip - you need to build heat up on a foundation of black pepper for a deep, strong heat rather than just facemelting. It can make it seem hotter than it 'really' is. Also, the pepper and garlic sort of 'release' each other. Get peppercorns and the garlic and smash them together in a mortar and pestle, then add them to the pan.
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everything i cook has plenty of garlic and black pepper :P
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everything i cook has plenty of garlic and black pepper :P
Smash them up together before mixing them in, thats the important part!
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everything i cook has plenty of garlic and black pepper :P
Smash them up together before mixing them in, thats the important part!
I do that (most of the time with other herbs/spices). But I find best way is to crush your garlic rather than chop. I sprinkile a bit of salt on the chopping board to absorb the juices, then add the pepper, then Hey Presto!
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I should change the name of this group the "Spicy Food and Cooking Tips" lol